Chicken Chile Verde Tamales And Squid Sausage Cannellinis

CHILE VERDE INGREDIENTS

two pounds deboned chicken thighs
one and a half pounds tomatillos
one chilaca pepper
five serrano peppers
one cup dry white wine
three cups chicken stock
salt and pepper
three quarter cups chopped cilantro
vegetable oil

Pull off the little jackets and wash the tomatillos well.

Broil the tomatillos about four inches from the heat source until they are really soft and starting to brown a bit in spots.

Wash off the chilaca and serrano chiles, remove the stems and seeds. The serrano seeds have a lot of capsaicin, so if you want the shitte hotter, you can leave in some or all of the serrano seeds.

Put the tomatillos, chiles, and six hugeasse garlic cloves in a blender.

Blend the fucke out of itte.

Deboned (boned?) chicken thighs.

Salt and pepper the thighs, and brown them in hot vegetable oil, starting with the skin side.

You want them at least this golden brown, rendering out a lot of the skin fat.

Discard all the oil and rendered fat from the pot, and then deglaze with one cup of dry white wine.

Add the tomatillo chile puree and three cups of chicken broth, and bring to a boil.

Add the chicken and bring back to a boil.

Braise the shitte in a 350 degree oven for an hour to an hour an one half, until the chicken is reall fucken tender and just starting to break down.

Done!

Take out the chicken and shread itte.

Add the cilantro and reduce until the sauce is nice and thick.

Turn off the heat and add back in the chicken, mixing very well. Ideally, one makes the chicken chile verde the day before making the tamales, and allows the chicken to absorb the liquid overnight in the refrigerator.

Make the tamales in the usual way. We made the “masa” tamale dough by mixing three cups of masa harina, three cups of chicken broth, one and a half teaspoons salt and three quarters teaspoon baking powder, and then beating in three quarters cup of manteca (lard). Adjust the consistency by adding water or masa harina so that it is basicaly like spackle (h/t Isis the Scientist for the “spackle” analogy).

Soak the corn husks in hot water for at least several hours, so that they are saturated and nice and pliable. Spread about three tablespoons of masa onto the corn husk, plop in about one or one and a half tablespoons of chile verde, and then wrap the fucker uppe.

Steam the motherfuckers until the tamales are cooked, with the dough set into a nice corny tamale. This will take at least one hour, and could take as long as one and a half to two hours, depending on how tightly packed the tamales are in the steamer. While the shitte was steaming, I made what was supposed to be a side dish, but ended up as an appetizer!

SQUID SAUSAGE CANNELLINI INGREDIENTS

two cleaned squids
one hot italian sausage
one small can cannellini beans
one cup clam juice or broth
three diced garlic cloves
olive oil
half cup dry white wine

Sautee the garlic until it starts to turn a bit golden. Use the lowest possible heat for this entire dish.

Cut the squid body into rings and cut up the tentacles, throw in the pan, and sautee until the squid is fully cooked.

Cut up the sausage, throw in the pan, and continue to sautee until the sausage is fully cooked and nice and brown. The whole dealio should be caramelizing nicely.

Deglaze with the white wine, and reduce until all of the alcohol is burned off.

Drain the beans and discard the liquid, adding the beans and clam broth to the pan.

Simmer until it reduces down like this. Eatte the fucken shitte while waiting for the motherfucken tamales to finish steaming.

The motherfuckers are finally done! YUM!

Skeptical Hypocrisy

As I read more of the commentary at Pharyngula on the gendered bunny situation, I am starting to realize what is going on there. It appears that you have a large number of d00ds who claim to be “skeptics” who are making all sorts of claims about sexism, misogyny, and women’s oppression–and even claim to be feminists–who don’t know jack diddly fucke about even the most basic aspects of feminist theory.

For example, here’s one d00d who’s all buttehurtte because the women aren’t falling all over themselves in gratitude for his supposed feminism:

The reason I even bothered to respond again was to make a larger point. I am a feminist. It does not matter if the people on this board believe it, because it happens to be true. I’m on your side. No, I’m not a woman. No, I will never know what it’s like to be a woman. But, sometimes, people inside a group can learn things from the observations and opinions of someone outside the group. Sometimes, when a group has been oppressed for so long and suffered so much discrimination they see enemies where there are none.

That he thinks any of this has to do with searching for “enemies” indcates very clearly that his claims to be a feminist are empty. Achieve a basic understanding of feminist theory, and he will discover that feminism has nothing to do with dividing the world into individuals who are sexist–and thus “enemies” to be attacked because they are the cause of women’s oppression–and individuals who are non-sexist–and thus “friends” who are immune from criticism because nothing they do causes women’s oppression.

That’s my point. Agree with it, don’t. It’s up to you. But if you judge me differently for my opinion because I’m a man and a feminist instead of a woman and a feminist, then perhaps you should examine your own gender bias, just as I try to examine my own.

Yeah, itte’s those damn bitchez who are the real sexists! RESPECT MAH FEMINIZMS!@!!11!!!

The dissonance between Pharynguloid assertions to “revere women”, to be “on women’s side”, to be “feminists”, etc, and the reality of their overwhelming ignorance of the basics of feminist theory is remarkable. You’d think skeptics would want to learn what feminism is before they go spouting off about it. If supposed skeptic d00ds like this really gave a fucken shitte about feminism–and didn’t just want to use it as a platform for ignorant mansplaining–they’d go do their fucken homework first.

Skeptic, Skepticize Yourself

There is a very intense discussion going on at Pharyngula right now concerning the reactions to a pro-atheist cartoon that depicted a dialogue between a religious bunny and an atheist bunny in which the atheist bunny is smart and rational and the religious bunny is stupid and irrational. Pretty early in the comment thread discussing the cartoon itself, someone pointed out that it was unfortunate that the cartoon propagates a misogynist trope by having the silly religious bunny be wearing feminine attire and use pink dialogue bubbles, while the rational atheist bunny is wearing masculine attire and uses blue dialogue bubbles.

A shitstorm then ensued, initiated and powered by a bunch of d00ds (1) flat-out denying that the cartoon could be propagating misogynist tropes, (2) flat-out asserting that all that matters is the intent of the author, and (3) flat-out asserting that even if the cartoon might be propagating misogynist tropes, it isn’t important and bitchez should STFU. Each of these things is, of course, totally false.

Unfortunately, PZ decided that the significance of this shitstorm is that “sometimes a bunny is just a bunny” and not that d00ds are constantly belittling the misogyny that permeates every single aspect of our patriarchal society and telling bitchez to STFU. As a skeptic, PZ ought to scrutinize his own reaction to the “tempest”, unpack the influence of patriarchy and misogyny on that reaction, and apologize for getting this so wrong.

Ponderable

Does the New York Times want the rich to be guillotined?

As the economy limps along and more attention is paid to the so-called 1 percent, some of the richest New Yorkers have taken to driving around in vehicles that ooze neither wealth nor privilege. But on the inside, the vans may be as lavishly decorated as the private railroad cars owned by turn-of-the-century industrialists.

* * *

Nonetheless, during morning spin classes at Soul Cycle, the Upper East Side studio, the parking spaces cannot accommodate the Sprinter vans, Range Rovers and Lexus GX470s that are sometimes double-parked. A modified black Mercedes van owned by Philip A. Falcone, the chief of Harbinger Capital Partners, has become a fixture on the Upper East Side, idling by the Michael Kors shop on Madison Avenue.

Jill Kargman, a writer and mother of three who lives on the Upper East Side, said that play dates adhered to a certain pecking order: those that start in one of these ultra-luxury vans are preferable because they can “just bop into a souped-up bulletproof living room on wheels,” she said.

* * *

Hyde Ryan, a designer who worked with a wealthy New York family on decorating the interior of their Mercedes Sprinter van, said that the family wanted gold-plated fittings for every button that would be pushed. The owner installed a vacuum cleaner so the chauffeur could remove every crumb and grain of sand each time the children stepped out of the van.

Google Reader Customization

Anybody who spends a lot of time using Google Reader absolutely *must* check out this userscript called Google Reader Absolutely Customizable for Greasemonkey. You can use this to customize just about any aspect of the appearance of Google Reader in your Web browser.

Here is what Google Reader looks like on my machine with the script turned off:

Here is what it looks like with the script on:

In addition to various checkboxes and numerical entry fields for adjusting specified parameters of how Reader is displayed, you can also type in CSS in to a text box that will be applied to the shitte. And if you don’t know jacke motherfucken dicke about CSS, you can post questions on the script discussion forum, and the script author, Dustin Luck, will help you figure out the CSS you need to adjust shitte to your liking.

Pretty fucken coolio, eh?

Motherfucken Braising And Spanish Squid Rice

INGREDIENTS FOR CHILE-BRAISED PORK SHOULDER

four-to-five pound pork butt
three large dried ancho chiles
one large dried chipotle chile
three large dried arbol chiles
one large onion, chopped
six large cloves garlic, chopped
juice of half a large lime
juice of half a large tangerine
one tablespoon sugar
kosher salt or sel gris
olive oil
two bay leaves
two tsp dried oregano
two tsp ground coriander
two tsp ground cumin
one twelve-ounce bottle Modelo Negra beer

Remove the stems and seeds from all the chiles, boil some water, turn off the heat, submerge the chiles in the water, cover, and allow to steep for a half hour, with occasional gentle stirring.

Start sauteeing the onions, garlic, oregano, cumin, coriander, and bay leaves in olive oil.

Remove the reconstituted chiles from the water, and reserve the chile water.

Place the chiles, a half cup of chile water, the sugar, and citrus juice in a blender and blend the fucke out of the shitte, adding some more chile water as necessary to blend into a smooth paste/puree.

Liberally salt the butt, and coat it well with the chile paste.

When the onions and garlic are nicely softened and just starting to caramelize, pour in the beer and bring to a boil.

Put the butt into the pot, add the remaining chile paste if any is left, baste the butt with the beery oniony broth, cover, and braise in a 350 degree bottom-heat oven for three to four hours, until the pork is fork tender all the way through. Every thirty minutes, baste the butt with the braising liquid to keep it moist, and turn it over every hour.

When it’s done, remove the butt from the braising liquid, cover it with aluminum foil, and allow it to rest while you finish making the squid rice. By the time the pork is finished, there will be almost no aqueous phase left in the braising pan, and there will mostly just be rendered pork fat and the chiles, onion, and garlic as a kind of paste. If you want, this paste can be removed from the pork fat and used as the base for a sauce, for example by mixing it with some white wine and chicken broth and reducing a bit. I didn’t bother with this.

INGREDIENTS FOR SPANISH SQUID RICE

four or five cleaned squids
one cup spanish “bomba” rice
six large garlic cloves, diced
one serious pinch of saffron
one quart fish stock
salt and pepper
olive oil
half cup dry white wine

Cut the squid into rings and tentacle pieces.

This is the bomba rice we used. It says “Maximum Edendi”, which I think means “Totally Fucken Awesome” in Spanish.

Sautee the garlic on low until it starts to turn golden, adding a liberal amount of fresh-ground black pepper.

Toss in the squid, and turn the heat down to the lowest possible setting. You are going to slowly cook the squid and garlic for about forty-five minutes, stirring occasionally.

Here is what the squid looks like when it’s just about done, starting to brown a little bit and caramelize.

Add the wine and saffron, crushing it in your fingers as you add it, and reduce until all the alcohol is gone.

Add the rice and stir for a minute or two.

Add the quart of fish stock, and bring to a medium simmer. Allow to simmer with the lid off until pretty much all the liquid is gone, without stirring.

It should take about twenty minutes if your flame is at the proper level. If it is taking a lot longer to cook in/reduce off the liquid, then your flame is not high enough.

I served the pork with tomatillo salsa and the squid rice as a side dish. This pork would obviously make an outstanding taco, burrito, enchilada, or tamale filling.

Fucke Facebooke

Fucke facebooke. Why any grown adult would allow this coporation free access to the deepest most intimate details of her life, and to sell that access to other corporations, is beyond me. I’d sooner hammer a thousand nails through my dicke, pour a million gallons of gasoline on it, and light the motherfucker on fire than putz around with facebooke.